Ingredients
- 1 (3-pound) chuck roast, cut into 1-inch pieces
- Kosher salt
- Black pepper
- Garlic powder
- Cooking spray
- 1/3 cup all-purpose flour, plus 1/4 cup
- 4 tablespoons bacon grease
- 4 tablespoons cooking oil
- 1 large bell pepper, chopped
- 2 medium onions, chopped
- 1 cup diced celery
- 3 large cloves garlic, minced
- 4 cups beef broth or water
- 3 bay leaves
- 1 teaspoon dried thyme
- 2 tablespoons hot sauce (recommended: Texas Pete)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon dried basil
- 5 medium or 4 large fresh tomatoes, peeled and quartered
- 1 (10-ounce) can extra hot stewed tomatoes (recommended: Ro-Tel)
- 1/2 cup fresh chopped parsley leaves
Directions
Season beef with kosher salt, black pepper and garlic powder. Dust beef with about 1/3 cup flour and toss lightly. Spray a cast iron Dutch oven with cooking spray. Heat 4 tablespoons of bacon grease and 4 tablespoons of cooking oil (you may use all bacon grease, all solid shortening, or all cooking oil if desired). Brown meat in hot fat and remove to a large bowl using a slotted spoon. Leaving fat in Dutch oven, saute bell pepper, onions, celery, and garlic. Brown vegetables and remove to bowl with a slotted spoon, leaving fat in the pot.
Add or take away to total 3 tablespoons of fat to make your roux. To make roux, add about 1/4 cup of flour, stirring constantly and slowly until flour is a nice deep brown, being careful not to burn the flour. Slowly add 4 cups of beef broth or water and stir. Bring to a simmer and add back beef and vegetables. Add bay leaves, thyme, hot sauce, Worcestershire sauce, salt, dried basil and stir. Add fresh tomatoes and 1 can extra hot tomatoes. Simmer for about 1 hour and 15 minutes, stirring occasionally. Just before serving, remove bay leaves and stir in 1/2 cup chopped parsley. Serve over your favorite hot buttered grits.

















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By Leesher
down south
on April 26, 2012
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I'm from the South but have never heard of grillades. To me it was similar to pot roast. Pot roast with grits what's not to like? It is rather heavy though. I think you could use all canned tomatoes and get the same effect.
By brandont630_129...
Converse, 83
on August 09, 2011
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This is the best Grillades recipe I have. Thanks Paula.
By The_J
Houston, TX
on August 31, 2010
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Great recipe! The only thing I substituted was the extra hot stewed tomatoes because I dont think they make that anymore so I just used the mexican style stewed tomatoes and I enjoyed it.
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